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Paul Ainsworth at No 6 Commis Chef Apprentice

Paul Ainsworth At No: 6
An exciting opportunity awaits at ‘Paul Ainsworth at Number 6’ restaurant in the heart of Padstow. Paul Ainsworth is a British chef from Southampton. Paul was born into hospitality, growing up in his Mum and Dad’s Bed and Breakfast, so his passion for the industry grew at an early age. Once he had completed his training at Southampton college, he moved to London to work for Gary Rhodes at ‘Rhodes in the Square’ he then went on to work with Gordon Ramsey at his restaurant in Royal hospital road. Paul is ever proud to be a part of the team that earnt the restaurant it’s 3rd Michelin star. Paul then moved on to work with Marcus Wareing at ‘Petrus’. Ten years working in London became an integral part to developing his businesses and home in Padstow with his wife Emma. Together they own ‘Paul Ainsworth at number 6’, which won a Michelin star in 2012. ‘Rojano’s in the Square’ and boutique hotel ‘Padstow Townhouse.’ Paul has also appeared on the BBC’s ‘The Great British Menu,’ Saturday Kitchen, Master chef, ‘Yes Chef’, ‘Country file’ and ‘Royal recipes.’ As well as Channel 4’s ‘Sunday Brunch’ ITV’s This Morning and Country house Sunday. Paul and Emma are incredibly passionate about the extended family they have built within their businesses in Padstow. Which is why they can ensure the best possible start to your career.

Paul Ainsworth At No: 6 - Employer

Set in the beautiful harbour town called Padstow which is a popular holiday destination, we strive towards excellence from the menu to the service, and to make a difference for every customer by going the extra mile at every opportunity.

Paul Ainsworth At No: 6

05/11/2018    

12 months


This position is now closed and no additional applications are being taken. If you have any questions please contact the provider who is managing the position.

Job Summary

90805
GBP 219.60
36.00
Padstow
21/09/2018
Closed
Catering & Hospitality
Paul Ainsworth At No: 6
Full-Time



Detailed Job Description

Day to day duties will consist of assisting the Chef de Partie with various vegetable, garnish and larder preparations to maintain a clean, tidy and organised working environment. To assist in the service of prepared items, to set up and break down the service, kitchens both before and after service. To assist with and prepare the family meal. Exciting opportunities to attend and assist with outside functions, events or demonstrations including Padstow Food Festival and Pub in the Park (hosted by Tom Kerridge).

Requirements and Prospects

Qualifications required

Essential:

  • Basic knife skills.

Desirable:

  • Invested interest in hospitality.

Skills required

Essential:

  • Organisation.
  • Communication.
  • Able to Prioritise.

Desirable:

  • Problem Solving.
  • Adaptability.

Personal Qualities

Essential:

  • Punctual.
  • Presentable.
  • Confident.

Desirable:

  • Industrious.
  • Perseverance.
  • Resilience.

Future prospects

On successful completion of the apprenticeship there is a possibility of a job role.

Additional Information

Training provided

The primary objective of the Commis Chef is to learn and understand how to carry out the key functions in every section of the kitchen. Therefore having the opportunity to experience, consider and value each section with a view to choosing an area where they feel most inspired. The programme involves developing effective knowledge, behaviours and skills in four main areas – culinary, people, business and food safety with specific topics including:

  • Preparing, cooking and finishing basic dishes including fish and shellfish, poultry, meat, game, stocks and sauces, bread and dough, rice and pasta, soups, vegetables and pulses, egg dishes, hot and cold desserts, cakes and biscuits.
  • Health, safety and security of the working environment including food safety and hygiene practices.
  • Food waste management and minimisation.
  • Professional behaviours – timekeeping, attendance, following company standards, reliability, communication.
  • Importance of working within budgets.
  • Understanding the supply chain and how to work with suppliers.
  • Risks in a work environment and how to manage them.
  • Taste – basic flavour profile, seasoning, herbs and spices.
  • Correct techniques including common knives, tools and equipment.
  • Key allergens.
  • Working as part of a team.
  • Meeting targets and effectively controlling resources.

The working days would be Tuesday to Saturday with hours 8am until late, but generally 8 to 10 hours a day. The hours can be up to 40 hours a week.

Truro and Penwith College - Learning Provider

Find your feet with a traineeship. They’re a great way to help you build your CV. That’s because traineeships help you learn the essential skills that every employer wants. And they’ll set you on the right path to compete for apprenticeships. In short, they’re that vital first stepping stone to getting ahead.

For more information about this vacancy please contact Truro and Penwith College on 01872 242711 or email: tammym@truro-penwith.ac.uk (Ref ID:90805)
Truro and Penwith College

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